Diet and neurocognition: review of evidence and methodological considerations.
Diet and neurocognition: review of evidence and methodological considerations.
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DOI：
10.2174/1874609811003010057
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发表时间：
2010-02
影响因子：
--
通讯作者：
Blumenthal JA
中科院分区：
文献类型：
--
作者：
Smith PJ;Blumenthal JA
饮食和认知功能之间的关系一直是一个越来越感兴趣的话题，因为许多研究表明，饮食习惯和营养摄入量的变化可能会防止与年龄相关的认知能力下降，以及痴呆症和阿尔茨海默病（AD）的发展。这些饮食的各种饮食习惯和特定营养成分与认知能力的关系已经过研究，包括1）饮食脂肪酸（包括鱼油）和地中海饮食，2）抗氧化剂（包括维生素E和C）和水果和蔬菜，3）维生素B6，B12（钴胺素）和叶酸，以及最近的4）热量限制。虽然观察性研究普遍报告了饮食习惯和认知功能障碍发生率降低之间的显着关联，但饮食干预的随机试验得出了混合的结果，许多试验产生了小的收益或模棱两可的结果。此外，研究结果似乎因样本特征、饮食评估方法和研究随访时间长短而异。饮食习惯对中老年人认知功能的影响仍然不确定，需要进一步研究来澄清这种关系的性质，并确定饮食可能影响神经认知的机制。
The relationship between diet and cognitive function has been a topic of increasing interest, as numerous studies have shown that variations in dietary practices and nutrient intake are may protect against age-related cognitive decline, as well as the development of dementia and Alzheimer’s Disease (AD). Various dietary practices and specific nutrient components of these diets have been examined in relation to cognitive performance including 1) dietary fatty acids (including fish oil) and the Mediterranean diet, 2) antioxidants (including vitamins E and C) and fruits and vegetables, 3) vitamins B6, B12 (cobolamine), and folate, and, more recently, 4) caloric restriction. Although observational studies have generally reported significant associations between dietary practices and reduced incidence of cognitive dysfunction, randomized trials of dietary interventions have yielded mixed findings, with many trials yielding small gains or equivocal findings. In addition, findings appear to vary based on sample characteristics, methods of dietary assessment, and length of study follow-up. The influence of dietary practices on cognitive function in middle aged and older adults remains uncertain, and further research is needed to clarify the nature of this relationship and identify mechanisms by which diet may affect neurocognition.